The Ultra Moist Black Velvet Cake is your ultimate guide to creating a decadent, deeply chocolatey, and astonishingly moist cake that will impress any dessert lover. This recipe is perfect for anyone seeking that perfect balance of rich flavor and tender crumb.
Key Ingredients for Ultra Moist Black Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder (Dutch-processed for deeper color and flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 cup vegetable oil (or other neutral oil like canola)
- 1 teaspoon vanilla extract
- 1 cup boiling water
- Optional: Black food coloring gel, for a more intense black hue (start with 1-2 teaspoons and add more to reach desired color)
How to Make Ultra Moist Black Velvet Cake:
Prepare to be delighted by a cake that’s as easy to make as it is heavenly to eat. This Ultra Moist Black Velvet Cake recipe simplifies the rich, complex flavors of black velvet into a straightforward process, yielding a moist and satisfying dessert. With a preparation time of just about 25 minutes and 35-40 minutes of baking time, you’ll be enjoying this treat in no time.
Step-by-Step Instructions:
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper rounds.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.
- Add Wet Ingredients (Except Boiling Water): Create a well in the center of the dry ingredients. Add the room-temperature eggs, buttermilk, vegetable oil, and vanilla extract. If you’re using black food coloring gel, now is the time to add it to this wet mixture. Mix on medium speed with your electric mixer (or vigorously by hand) until just combined. The batter will be quite thick at this stage.
- Incorporate Boiling Water: With your mixer on low speed, carefully and slowly pour in the boiling water. The batter will become thin and liquidy – this is exactly what you want for an ultra-moist cake. Mix on low until everything is smooth and well incorporated. Be careful not to overmix.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. Then, carefully invert the cakes onto a wire rack to cool completely before frosting.
Why You’ll Love This Ultra Moist Black Velvet Cake:
Prepare to fall head-over-heels for this Ultra Moist Black Velvet Cake, a dessert that truly lives up to its name. Its signature feature is undoubtedly its incredibly tender, moist crumb paired with an intensely rich chocolate flavor that’s both sophisticated and comforting. This cake is a fantastic budget-friendly alternative to store-bought specialty cakes; you get professional-level results for a fraction of the cost, using simple pantry staples. The deep, dark hue, often enhanced with a touch of black food coloring, makes it visually stunning, and its versatility means it pairs beautifully with a classic cream cheese frosting, a decadent chocolate ganache, or even just a dusting of powdered sugar.
If you’ve ever been disappointed by dry, crumbly chocolate cakes, this recipe is your ticket to redemption. It’s a standout compared to a standard chocolate cake due to its unique texture and deeper color. Get ready to impress your friends and family with this showstopper – the aroma alone will have everyone in the kitchen begging for a slice! So, why not gather your ingredients and treat yourself to a truly magnificent homemade cake today?
Storing and Reheating Tips:
- Room Temperature Storage: Once completely cooled and frosted, the Ultra Moist Black Velvet Cake can be stored at room temperature in an airtight container for up to 2-3 days. This is ideal if you plan to serve it within a couple of days.
- Refrigeration: For longer storage, or if your cake is frosted with a cream cheese frosting or other dairy-based icing, it’s best to refrigerate it. Wrap the cake tightly in plastic wrap, then place it in an airtight container. It will stay fresh in the refrigerator for up to 5-7 days.
- Reheating: If refrigerated, allow the cake to sit at room temperature for about 30 minutes before serving to soften the frosting and cake. For a slightly warmer treat, you can gently reheat individual slices in the microwave for 10-15 seconds on low power. Avoid overheating, as this can dry out the cake.
- Freezing: This cake freezes beautifully, both unfrosted and frosted. For unfrosted layers, wrap them securely in plastic wrap, then aluminum foil, and place in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Frosted cakes can also be frozen; place the cake in the freezer uncovered for about an hour to firm up the frosting, then wrap it securely as described for unfrosted cakes. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Final Thoughts:
The Ultra Moist Black Velvet Cake is a truly special dessert that promises an unforgettable chocolate experience. We encourage you to bake this marvel at home and savor every unbelievably moist and rich bite. Get ready to become the star baker in your own kitchen!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Ultra Moist Black Velvet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper rounds.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Create a well in the center of the dry ingredients. Add the room-temperature eggs, buttermilk, vegetable oil, and vanilla extract. If you’re using black food coloring gel, now is the time to add it to this wet mixture. Mix on medium speed with your electric mixer (or vigorously by hand) until just combined. The batter will be quite thick at this stage.2 large eggs, 1 cup buttermilk, 1 cup vegetable oil, 1 teaspoon vanilla extract, 1-2 teaspoons Black food coloring gel
- With your mixer on low speed, carefully and slowly pour in the boiling water. The batter will become thin and liquidy – this is exactly what you want for an ultra-moist cake. Mix on low until everything is smooth and well incorporated. Be careful not to overmix.1 cup boiling water
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. Then, carefully invert the cakes onto a wire rack to cool completely before frosting.